Food Industry Specific Standards

1) ISO 22000:2018-Food Safety Management System;

2) FSSC 22000:2018-Food Safety System Certification;

3) BRC Food: British Retail Consortium Food Safety;

4) BRC IoP: British Retail Consortium Food Safety for Packaging Manufacturers;

5) Global Good Agricultural Practice-Global-GAP;

6) HACCP: Hazard Assessment And Critical Control Point;

7) Organic Certification: NPOP/NOP

1.Introduction to ISO 22000:2018-Food Safety Management System:

Whatever their size, or product, all food producers have a responsibility to manage the safety of their products and the well-being of their consumers.

The consequences of unsafe food can be serious. ISO’s food safety management standards help organizations identify and control food safety hazards, at the same time as working together with other ISO management standards, such as ISO 9001. Applicable to all types of producer, ISO 22000 provides a layer of reassurance within the global food supply chain, helping products cross borders and bringing people food that they can trust.

2. What is ISO 22000:2018

ISO 22000:2018, Food safety management systems – Requirements for any organization in the food chain, sets out the requirements for a food safety management system. It defines what an organization must do to demonstrate its ability to control food safety hazards and ensure that food is safe for consumption

3. Why to have ISO 22000:2018

It sets out the requirements for a food safety management system and can be certified to it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe.

4. Key potential benefits of using ISO 22000:2018

  • Reduction in food safety incidents and cost.
  • Compliance with legal and Codex HACCP principle.
  • Lower risk of liability.
  • Fewer errors and customer complaints.
  • Continual improvement in products & processes.
  • Resource optimization – internally and along the food chain.
  • Sustainable food safety performance.
  • Improves consumer / supplier /regulator confidence and relationships.
  • Platform for process and management control and improvement.
  • Competitive advantage in the marketplace.
  • Promotes international trade.
  • Improved overall performance.

5. Standard applicable to

Any organization within the food chain, regardless of size, from feed producers, primary producers through food manufacturers, transport and storage operators and subcontractors to retail and food outlets.
Manufacturers and processors, service providers, transport operators and subcontractors, warehousing and distribution, retail stores and food services, as well as organizations closely related to the sector, such as manufacturers of equipment, packaging, cleaning products, additives and ingredients.

1.Introduction to FSSC 22000:2018 -Food safety System Certification

2.What is FSSC 22000:2018

The FSSC 22000 Food Safety System Certification provides a framework for effectively managing  organization’s food safety responsibilities. FSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards. It demonstrates that a company has robust Food Safety Management System in place that meets the requirements of customers and consumers.

3.What benefits will FSSC 22000 bring to business?

  • reduce hazard and incident risk.
  • you can increase your reputation, earn customers and reduce costs, increase your profits
  • improve your processes and helps you optimize your resources by reducing your costs.
  • Prioritizing access to international markets;
  • Ensuring the collective responsibility of all employees and thus implementing an effective self-control system;
  • Building trust in the supply chain;
  • to enter new markets and establish new partnerships.

4.Why FSSC 22000:2018

  • Safeguarding food safety risks from within and outside an organization.
  • Compliance with relevant legislation and regulations.
  • Meeting customer requirements, including major retailers and manufacturers.
  • International standard accepted by food buyers worldwide.
  • GFSI recognised scheme, hence meets the highest standards globally leading to international food industry acceptance.

5.Applicable to

The retail & wholesale sector such as.

  • supermarkets and hypermarkets, convenience stores, wholesale (cash and carry) stores,mass or club stores,food halls in departments stores
  • bakeries, butchers, etcCatering and food services sector:
  • Catering facilities including those serving airline, railways, cruise and passenger ships)
  • Hospitals and healthcare facilities;
  • School and industry dining rooms;
  • Restaurants and Coffee shops;
  • Hotels, Hospitality and Banqueting Functions;
  • Food services and food stores;
  • Transport and storage of food and packaging materials;
  • farm to processor;
  • primary processor to manufacturer;
  • manufacturer to off-site warehouses;
  • warehouse to retail store or restaurant;
  • store or restaurant to final customer;

Food manufacturers such as:

  • cheese factories and slaughterhouses, cereal grain factories, ready to eat food manufacturers;
  • canned food processing companies, cookie factories and other manufactures of food products with a long shelf life;
  • Packaging and packaging materials;
  • Flexible and rigid plastics, such as foils, blisters, crates, sachets;
  • Paper, such as cartons, boxes, sacks;
  • Metal, such as cans, bottles, boxes;
  • Glass, such as jars, bottles;
  • Shipping and transport containers, such as big bags, drums, tanks and Animal Feed is critical for all animals used in the food supply chain. 1.Introduction  to BRC Global Standards for Food safety BRCGS is the leading trade body for UK retailers. Whether a retailer is a large multiple or department store, or a small independent shop, the BRCGS protects their interests. The BRCGS has developed a set of Global Standards, which is an international product safety and quality certification program and suppliers in more than 100 countries.2.What is BRCGS for Food Safety The Global Standard for Food Safety provides a framework to manage product safety, integrity, legality and quality, and the operational controls for these criteria in the food and food ingredient manufacturing, processing and packing industry.The Standard focuses on:
  • encouraging development of product safety culture;
  • expanding the requirements for environmental monitoring to reflect the increasing importance of this technique;
  • encouraging sites to further develop systems for security and food defence;
  • adding clarity to the requirements for high-risk, high-care and ambient high-care production risk zones;
  • providing greater clarity for sites manufacturing pet food; and
  • ensuring global applicability and bench-marking to the Global Food Safety Initiative (GFSI).

3.Why BRCGS Food Safety:

Most British and many European and Global retailers and brand owners, as well as food processors, only include suppliers certified to the BRC Global Standard for Food Safety in their supply chain.

  • Provide evidence of commitment, and, in case of food safety  incident, legal defense in the frame of the “due diligence” concept.
  • Build and operate a management system capable of helping you to better meet food quality/safety requirements and legal compliance.
  • Provide a tool for food safety performance improvement and the means to monitor and measure food safety performance effectively.
  • Facilitate reductions in product waste, product reworking, and product recall.
  1. What benefits it brings to business
  • Increased market access in the global supply chain;
  • Brand protection;
  • Reduction of food safety and liability risks to your company;
  • Demonstrated commitment to food safety and quality;
  • Reduced audit redundancy;
  • Improve your quality and food safety system;
  • Streamline relationships with EU retailers;
  • Achieve operational efficiencies – less waste, more organization and increased profits.
  1. Applicable to
  • Supplier of retailer-branded products and branded products,
  • food or ingredients for use by food-service companies,
  • catering companies,
  • food manufacturers,
  • Warehouses and pack houses,
  • Slaughter houses,
  • Food processing,
  • Canneries,
  • Handlers of high risk ready-to-eat product.

1.BRC IoP-BRC Global Standard for packaging and packaging products: 

BRC Global Standards, in partnership with The Packaging Society (IOP), created the BRC IOP Global Standard for packaging and packaging products to meet the demand. Like all GFSI-recognized standards, it incorporates feedback from key industry stakeholders to ensure it’s comprehensive enough for the global food industry.

2.What is BRC Global Standard for packaging and packaging products: 

The Standard applies primarily to the manufacturing of converted packaging used in food packaging and filling operations.  It is also intended to apply to: prior converting operations; operations supplying packaging materials from stock where additional product processing or repacking occurs; and, consumer disposable goods that come into contact with food that are made from packaging materials or material intended for food preparation.

3.Why BRC IoP:

  • meeting the needs of retailers and brand owners to reduce the audit burden
  • better recognition of the diversity of the packaging industry and its customers’ demands
  • encouraging greater transparency and traceability in the supply chain
  • encouraging adoption of the Standard as a means of improving product safety at small sites and facilities where processes are still in development. 4.Benefits of the standard
  1. increase transparency and product traceability within the supply chain,
  1. improve the security and hygiene of your products,
  2. raise customer satisfaction.
  3. Improve supplier standards and consistency, and avoid product failure,
  4. Eliminate multiple audits of food manufacturers such as product development, or specific quality issues.

5 The BRC IOP Standard is applicable for:

  • Glass manufacture and forming
  • Papermaking and conversion
  • Metal forming
  • Rigid plastics forming
  • Flexible plastics manufacture
  • Other manufacturing
  • Print processes
  • Chemical processes

1.Introduction To Global G.A.P (Good Agricultural Practices)

New pressures from consumers, retailers and legislation have placed new demands on farmers and growers. They are increasingly required to use production techniques that reduce the impact of farming on the environment (land and sea), to reduce their use of chemicals, and to make efficient use of natural resources, while safeguarding the welfare of both workers, farm animals and sea life.

Being able to show a commitment to good agricultural practices with Global G.A.P. certification has become essential for accessing the market.

2. What is Global G.A.P (Good Agricultural Practices)

Global G.A.P. is an internationally recognized set of farm standards dedicated to Good Agricultural Practices (G.A.P.).

For consumers and retailers, the GLOBAL G.A.P. certificate is reassurance that food reaches accepted levels of safety and quality, and has been produced sustainably, respecting the health, safety and welfare of workers, the environment, and in consideration of animal welfare issues. Without such reassurance, farmers may be denied access to markets.

Global GAP is composed of different modules, including an overall module (all farm based), three main base scopes (crop base, livestock base and aquaculture base) and several specific sub-scopes, ranging from fruit and vegetables to dairy, from combinable crops to fish.

The Fruit and Vegetables scheme covers the whole agricultural production process of the certified product, from the plant in the ground to non-processed end-product.

3.Why Global Global G.A.P (Good Agricultural Practices)

  • The consumers’ increasing demand for confidence in safe and sustainable food,
  • Better and easier access to the market
  • Clear agreements with retailers
  • More opportunities for fair competition
  • Possible increase in quality and quantity
  • Possible reduction of long term production costs
  • More effective management of production processes and legal issues
  • Higher commitment for improvement
  1. What benefits Global G.A.P brings to business:
  • Improves processes and practices up to the farm gate
  • Helps motivate your workforce
  • Leads to improved facilities, training and working conditions
  • Can improve productivity
  • Encourages sound environmentally farming practices
  • Improves management practices

5.Global G.A.P (Good Agricultural Practices) is applicable to

  • Fruit and vegetable farmers and Exporter;
  • Small farmers,
  • farmer groups,
  • individual farms,
  • produce handling units who are involved in fruits and vegetables.

1.Introduction to HACCP (Hazard Analysis and Critical Control Point):

It is a widely accepted technique throughout the world for preventing microbiological, chemical and physical contamination along the food supply chain.

The HACCP guides to identify the risks, establish critical control points, set critical limits and ensure control measures which are validated, verified and monitored before implementation. The effective implementation of HACCP Certification can enhance the ability of companies to protect the brand image, develop consumer confidence and conform to regulatory and market requirements.

  1. What is HACCP (Hazard Analysis and Critical Control Point)

HACCP (Hazard Analysis Critical Control Point) is the systematic preventative approach to food safety. It addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

The HACCP concept was pioneered in the 1960’s by the Pillsbury Company, the United States Army and the US National Aeronautics and NASA as a collaborative development for the production of safe foods for the US space programs. Pillsbury introduced and adopted HACCP as the system that could provide the greatest safety while reducing dependence on end product inspection and testing.

Recognizing the importance of HACCP to food control, the 20th session of Codex Alimentarius Commission held in Geneva Switzerland adopted Guidelines for the application of Hazard Analysis Critical Control Point (HACCP).

Principles of HACCP (Hazard Analysis and Critical Control Point)

  • Conduct a hazard analysis
  • Determine the Critical Control points
  • Detect Critical Limits
  • Establish a system to monitor the control of the CCP
  • Take corrective action when monitoring indicates that a particular CCP is not in control
  • Form procedures for verification to conform that the HACCP system is working effectively
  • Prepare Documentation concerning all procedures and records appropriate to the above principles and their application
  1. Why to implement HACCP (Hazard Analysis and Critical Control Point)

To prioritize and controls potential hazards in food production. By controlling major food risks, such as microbiological, chemical and physical contaminants, the industry can better assure consumers that its products are safe.

  1. What benefits HACCP brings to organization
  • Staff and business owners gain confidence and are better equipped on food safety measures;
  • Cost reductions to small food business in the medium and long term;
  • More efficient use of staff, provision of adequate documentation and reduced waste,
  • The increased level of process control, product consistency and improvements in traceability;
  • Access to some markets is increased and more customers are attracted,
  • Improved education and awareness of staff working in food businesses
  • staff members are empowered when their input is sought and valued;
  • A basis for defence against litigation and can bring reduced insurance costs,
  • Better shine corporate image of the business

Applicable to

Any establishment supplying fruits & vegetables, dairy products, meat & meat products, fish & fishery products, spices & condiments, nuts & allied products, cereals, bakery & confectionary, restaurants, hotels, fast food centres etc. can use HACCP.
1.Introduction to Organic Certification

If an organization wants to commercialize organic products for a particular market, to gain consumer confidence, to protect the environment from harmful products and processes, to preserve animal welfare, the Organic certification can help.

2.What is organic certification:

It is an accredited process for producers of organic food and other agricultural products. The primary purpose and intention of this certification is to assure quality of product and prevent fraud before sales. That is why demand for this certification is growing day by day globally.

Organic certification is a certification process for producers of organic food and other organic agricultural products.

  1. Why Organic Certification:
  • It is essentially aimed at regulating and facilitating the sale of organic products to consumers.
  • Individual certification bodies have their own service marks, which can act as branding to consumers—a certifier may promote the high consumer recognition value of its logo as a marketing advantage to producers.

Harvesting, Packaging, Processing, Labelling, Shipping and Transportation

  1. What benefits it brings to the organization:
  • Organic Certification helps in building trust between consumers and organic farmers
  • The Certification Mark Organic is the only means to differentiate between certified Organic and
  • Conventional foods.
  • Labels and certification marks help a consumer to recognize trust worthy organic products easily.
  • Organic certification and the logo are important marketing tools.
  • Organic Certification helps in getting comparatively better price.

5.Applicable to:

Any business directly involved in food production including seed suppliers, farmers, food processors, retailers and restaurants.

6.How can Smartedge help to get started?

  • Gap Analysis:  Assessment of existing management system practices against the selected standard requirements.
  • Project Plan: Prepare a implementation project plan based on the time lines looking for;
  • Orientation Training:  Top/Senior Management orientation on selected standard requirements and implementation action plans preparation;
  • Developing different levels of documentation ( Tier 1-3/4): Identification of processes required for the products produced and services provided; External and internal issues affecting the business, interested parties needs and expectations, Framing draft quality policy, organizational objectives, role, responsibility and authority, various risks affecting and opportunities arises, functional and system procedures, different implementation formats and checklists;
  • System Implementation: Implementation of the selected management system as per the developed documentation;
  • Company-wide Training: Training on detailed clause wise requirements and relating them to their departments and Internal audit.
  • Internal Audits: Periodic assessment of system implementation and corrective actions.
  • Pre assessment:  Initial audit by Certifying agency, and, implementation of corrective actions.
  • Final Assessment: Certification audit by the Certifying agency and recommendation for certification.